Comparison
Coonawarra Cabernet Sauvignon vs Margaret River Cabernet Sauvignon
How Coonawarra Cabernet Sauvignon and Margaret River Cabernet Sauvignon differ, dimension by dimension.
The short answer
Coonawarra Cabernet Sauvignon and Margaret River Cabernet Sauvignon are both made from Cabernet Sauvignon, so the difference is about place and winemaking rather than the grape. Structurally they are close: across WineHQ’s taste dimensions there is no large gap between them, so the choice comes down to flavour character and price.
The difference here is not botanical. It comes from where the vines grow, how the wine is made and what the name has come to signal commercially — which is exactly why the two taste different in practice.
Choose
Coonawarra Cabernet Sauvignon
Choose Coonawarra Cabernet Sauvignon if you prefer its flavour profile — cassis, mint, eucalyptus.
Choose
Margaret River Cabernet Sauvignon
Choose Margaret River Cabernet Sauvignon if you prefer its flavour profile — cassis, black cherry, bay leaf.
Where they are much the same
Just as useful: knowing which parts of the choice do not matter.
- Sweetness: Similar — both low.
- Acidity: Similar — both medium-plus.
- Tannin: Similar — both medium-plus.
- Alcohol: Similar — both medium-plus.
- Body: Similar — both medium-plus.
Full side by side
| Dimension | Coonawarra Cabernet Sauvignon | Margaret River Cabernet Sauvignon |
|---|---|---|
| Sweetness | low (1/5) | low (1/5) |
| Acidity | typically medium-plus, ranging from medium to medium-plus (4/5) | typically medium-plus, ranging from medium to medium-plus (4/5) |
| Tannin | typically medium-plus, ranging from medium to high (4/5) | typically medium-plus, ranging from medium to high (4/5) |
| Alcohol | typically medium-plus, ranging from medium to medium-plus (4/5) | typically medium-plus, ranging from medium to medium-plus (4/5) |
| Body | typically medium-plus, ranging from medium to high (4/5) | typically medium-plus, ranging from medium to high (4/5) |
| Fruit intensity | typically medium-plus, ranging from medium to high (4/5) | typically medium-plus, ranging from medium to medium-plus (4/5) |
| Aromatic intensity | medium (3/5) | medium (3/5) |
| Oak influence | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Savoury character | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Floral character | low (1/5) | low (1/5) |
| Herbal / green character | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Spice | low (1/5) | low (1/5) |
| Earthy character | low (1/5) | low (1/5) |
| Perceived freshness | typically medium-plus, ranging from medium to medium-plus (4/5) | typically medium-plus, ranging from medium to medium-plus (4/5) |
| Carbonation | low (1/5) | low (1/5) |
| Texture | typically medium-plus, ranging from medium to medium-plus (4/5) | typically medium-plus, ranging from medium to medium-plus (4/5) |
| Serve at | 16–18°C | 16–18°C |
| Typical flavours | cassis, mint, eucalyptus, blackcurrant leaf, cedar | cassis, black cherry, bay leaf, graphite, cedar |
Values are typical points within each wine’s range. Both wines vary — see the individual pages for how much.
Read more
Style
Coonawarra Cabernet Sauvignon
Cassis, mint and eucalyptus from a narrow strip of red terra rossa soil — Australia’s most distinctive Cabernet.
Style
Margaret River Cabernet Sauvignon
Structured, refined Cabernet from a strongly maritime corner of Western Australia — the New World region closest to Bordeaux in balance.